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Thursday, 15 March 2012

Khus Khus Poori | Cooking With Kin #7#



I have been the biggest fan of Gayathri's Cook Spot forever!!! And to have Gayathri herself do a guest post for my Cooking With Kin series is so cool! :-D Her recipes are egg-free, just the way I like it. She's already worked out many egg substitutes successfully! Go on.. have a look at her recipes.

She sent me two recipes & I'm posting them separately. Watch out for the side-dish ...
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When Kavi asked me to do a guest post, I was very happy and accepted immediately. The name of the event was interesting. Cooking with Kin is a series and will feature many bloggers. As a friend and fellow blogger I was very happy that she remembered me. After seeing her blog and her recipes and stepwise pictures, I thought Kavi was a great mom. (Kavi says: Jeeze!! Embarrassing! :D) Then when I read about her, I had to pinch myself because she is a college student doing her CA. Her recipes are easy to follow and her snaps are great. Here are two recipes which I prepared specially for her. We had it for our breakfast and we enjoyed it a lot. Though my daughter didn’t take the gravy, she was so happy with the poori. I saved some dough to make her pooris for dinner also.  The addition of poppy seeds and milk in poori dough gave a nice flavor and the pooris were so light and fluffy. When the dough is prepared in the correct method, the poori doesn’t absorb oil.


Khus Khus Poori
Ingredients:
Flour-1cup
Wheat Flour-2cups
Salt-to taste
Khus Khus/ Poppy Seeds-3tbs
Milk-1/4cup
Oil-For Deep Frying

Procedure:
  • In a bowl, add flour, salt and mix well.
  • Soak khus khus in warm milk for 15minutes and add it to the flour mixture.
  • Add enough water to make firm dough.
  • Knead the dough for 5-10minutes until it becomes smooth and soft.
  • Divide the dough into lemon sized portions and roll each portion into a ball.
  • Heat oil in a pan.
  • Roll out each ball into a thin disc applying little oil on the board and pin.
  • When the oil is piping hot, drop a disc and with the help of ladle, immerse it into the oil.
  • It will start puffing up.
  • When fully puffed, flip it to the other side.
  • When the bubbling of oil stops, remove the poori from oil and drain on a tissue paper. 
  • Serve hot with Peas and Palak Masala or any other side dish.

15 comments:

  1. Yummy pooris. I love these a lot.

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  2. gr8 addition of khus-2 make it super

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  3. Puffed up pooris..Very nice ones!!
    Thanx Kavi for guest posting this post from Gayathri's space,she has good collection and this one is unique!!

    Cook in any recipe with "Cilantro /Cumin & Just link in EP Series-Cilantro /Cumin Event

    Erivum Puliyum

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  4. This is such a wonderful recipe..Thanks for posting it..Bookmarked..

    Aarthi
    http://www.yummytummyaarthi.com/

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  5. Wow really a great guest post kavi.....I am too a big fan of Gayathri, She has very innovative idea and large number of recipes tooo....

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  6. Yummy...

    Do check my new blog at eveydayindiancooking.blogspot.com

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  7. Agree gayatri has ana amazing blog & the dishes she painstakingly does never ceases to amaze me :).. This poori with Khus Khus is new to me and love the way the poori's have puffed up !

    Ongoing Event: I'm a STAR

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  8. Adding khus-khus to poori, very new and interesting..

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  9. Oh those pooris have puffed up so well...mine never puffs up!! Must try this!

    Regards,
    Manju
    http://manjuseatingdelights.blogspot.com

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  10. so fluffy n yummy looking pooris..

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  11. Khus khus in pooris is such a unique idea!!
    I never heard about them and now truly excited to give them a shot soon. Gayatri is one of my top favorite bloggers, too. :)

    Round Up 1 : Cakes, Cookies and Desserts

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  12. This is sure a new kind of puri !

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  13. Kavi, Sorry for the late comment. Thanks for publishing this post and I am happy that you liked it...

    ReplyDelete

Thanks for the feedback! :-)

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